Heat oil in a heavy pan and brown the brisket on both sides, if desired. Add liquid and
seasonings and bring to a simmer. Cover and simmer until the brisket is fork-tender, 2 to 3
hours. This preparation is also called “boiled beef.”
To braise corned beef, trim off any excess fat, place the corned beef in a heavy pot, and
add cold water. Simmer until the meat is firm but tender, 2 to 3 hours.
Rub the brisket with salt and spices, place
it in a roasting pan, cover, and bake at 325°F (163°C) until fork-tender, 3 to 4
Cover the brisket with liquid and seasonings and cook 6 to 8 minutes on High, then continue
to cook on Medium for a total of 50 to 55 minutes or until the meat is fork-tender.
Buying and storing tips
Look for beef brisket that has a clear, red color. Beef normally has a purplish-red color
but takes on a cherry-red hue, known as the “bloom,” when exposed to oxygen. While
the exterior is bright red, the interior of the meat will retain this darker color.
Vacuum-packed beef also shows this purplish color.
Packaged beef brisket should be cold and free of punctures or tears; vacuum-packed beef
should have its seal intact. The beef should be firm to the touch. Check the
“sell-by” date and buy on or before that date.
Leave beef brisket in its original packaging and place it in the coldest part of the
refrigerator, where it will keep 3 to 4 days. For longer storage, wrap the meat in heavy-duty
aluminum foil, freezer paper, or freezer bags. Beef brisket will keep 6 to 12 months in the
freezer. Defrost the meat in the refrigerator, allowing 4 to 7 hours per pound for thick
roasts, 3 to 5 hours per pound for thin cuts. Cook as soon as possible after defrosting.
This is the entire triangular-shaped muscle from the breast of the cow.
Also called flat cut, first cut, or thin cut, the flat half is considered the better half
of the brisket.
Also called thick half, this is the thicker half of the brisket.
Corned beef is beef brisket that has been salt-cured to give it a special, tangy taste.
It’s called corned beef because the Irish practice was to cure it with corn-sized grains
of salt. Today, producers inject the brisket with a seasoned saline solution.
Beef brisket (fat trimmed to 1/4 inch [0.6cm],
braised), 3oz. (85.05g)
Total Fat: 24.2g
Corned beef brisket (cooked), 3 oz. (85.05g)
Total Fat: 16.1g
*Foods that are an “excellent source” of a particular
nutrient provide 20% or more of the Recommended Daily Value, based upon United States
Department of Agriculture (USDA) guidelines. Foods that are a “good source” of a
particular nutrient provide between 10 and 20% of the USDA Recommended Daily Value.
Nutritional information and daily nutritional guidelines may vary in different countries.
Please consult the appropriate organization in your country for specific nutritional values
and the recommended daily guidelines.
The information presented in the Food Guide is for informational purposes
only and was created by a team of US–registered dietitians and food experts. Consult
your doctor, practitioner, and/or pharmacist for any health problem and before using any
supplements, making dietary changes, or before making any changes in prescribed medications.